INGREDIENTS

INSTRUCTIONS

SAUCE
Trim the asparagus and peel if necessary. Cook in boiling salted water for
3 minutes or until just tender but still quite firm. Drain and fresh in
iced water. When completely cold, drain the asparagus and pat dry on a
clean cloth. Set aside.
Add a dash of vinegar to a small pan of simmering salted water, then poach
the eggs for the sauce. Drain and refresh in cold water. Drain on paper
towels and leave to cool.
Lightly heat a non-stick frying pan that is about 20cm in diameter. Brush
with a film of olive oil then sprinkle in a thin, even layer of Parmesan.
Cook for about 2 minutes or until the cheese melts and turns golden. Use a
palette knife (metal spatula) to transfer the Parmesan cracknel to paper
towels. Repeat to make 8 cracknel in all. Prepare a charcoal grill.
To finish the sauce, put the poached eggs in a bowl with the remaining
ingredients and crush finely with a fork. Season with salt and pepper.
Toss the asparagus in olive oil and season with salt and pepper. Chargrill
to mark them on all sides.
Cut the beef into very thin slices. Divide among 4 flat plates, arranging
them in one layer if possible and cover with clingfilm (plastic wrap).
Pound until the beef is very thin. Remove the film and brush the beef with
olive oil. Sprinkle with lemon juice and season with sea salt and pepper.
Place a Parmesan cracknel on top of each carpaccio, then add the grilled
asparagus and sprinkle with basil. Top with the remaining cracknel. Spoon
the egg sauce around and serve.
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Converted by MM_Buster v2.0l.

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